PANEER TIKKA MASALA -RESTAURANT STYLE |without oven or tandoor- stove top method

I had always been ordering this paneer tikka in hotels & used to love them .This is a classic tandoor dish which is almost everyone's favorite. I always used to think that you cannot make it without an microwave oven or a tandoor until I saw this recipe  on vah re vah chefs site & attempted  at home   making it without an oven and it turned out yummmy. I used home made paneer for same.

Ingredients

Paneer Tikka marination:

Paneer - 12-15 cubes (store bought/home made paneer)

Thick/Hung Curd (yoghurt/dahi) - 3 tbsp ( Its like chakka used for shrikhand)

Chilli powder - 1tsp

Turmeric powder - 1 tsp

Garam masala powder - 1 tsp

Kasuri methi leaves - 1/2 tsp

Lemon juice - 1 tsp

Salt - to taste

Capsicum - 1/2 cubed

Onion - 1/2 cubed

Tomato - 1/2 cubed

Oil - 1 tsp

Paneer Tikka Masala:

Tomato puree - taken from 3 tomatoes (comes to 1 cup)

Onion- 1

Jeera - 1/2 tsp

Ginger garlic paste - 1 tsp

Maida - 1tsp

Chilli powder - 1 tsp

Turmeric powder - 1 tsp

Coriander powder - 1 tsp

cumin powder- 1 tsp

Cream - 2 tsp (optional)

Oil - 1tbsp

Method:

Paneer tikka

1..For  hang curd put 3/4 bowl of  curd in a muslin cloth /any thin cloth and keep aside for 30 mins so that it looses the moisture. This makes about 2-3 tbsp of hung curd which is required for this recipe.

2.In a bowl add hung  curd & mix with masala powders, kasuri methi,lemon juice, salt to a fine paste.

3.Cut the  paneer, tomato and capsicum in cubes about 1 inch.Prick the paneer cubes with a fork on both the sides

4. Add paneer, tomato and capsicum to the fine curd paste and mix well so that the they get coated well.marinate for an hr.

5. After an hour roast the marinated paneer first  until slightly golden brown. next roast the  capsicum and tomatoes in a non stick tawa until slightly golden brown .

 

6. Drain on a tissue paper and keep aside.You can pierce them alternately in toothpicks to enjoy stove top paneer tikka.

 

 Paneer tikka masala :

1.Heat oil in a kadhai, add jeera allow it to splutter then add onions and saute until slightly golden brown.Add ginger garlic paste saute for a minute.  Add turmeric and coriander powders,cumin powder,red chilli powder,salt and mix well.

 2.Add tomato puree, and saute until oil separates out and the gravy thickens.Once the raw smell of tomato has disappeared add 1/2 cup water and allow it to boil for 2 mins. Adjust salt if required.

3. Next add the roasted paneer,capsicum,onions & tomatoes to the gravy and allow it to cook for 5 mins. Mix cream & garnish with coriander leaves.

4. Serve with home made GARLIC BUTTER NAAN 

 

Tips

•You can  add different color capsicums to make paneer tikka masala colourful